Oven Roasted Pork Rib Roast

Pork Rib Roast makes a show-stopping centerpiece for an elegant dinner. It is also referred to as rack of pork or center-cut pork loin or pork crown roast if tied in a circle. The cut originates in the rib area of the loin, so it contains a little extra fat adding flavor.

Ingredients

  • Kosher salt  ·  ½ cup 
  • Brown sugar  ·  ¼  cup 
  • Herbie's Herbs de Provence  ·  ¼ cup 
  • Extra virgin olive oil  ·  ¼  cup 
  • Sea salt  ·  1 tablespoon 
  • Black pepper, fresh ground  ·  1 tablespoon 
  • Pork loin rack, 8 bones from front of rack  ·  1 

Instructions

Berkshire is a breed of pig. Its pork is prized for juiciness, flavor and tenderness, being pink-hued and heavily marbled. Its high fat content makes it suitable for long cooking and high-temperature cooking so ask your butcher if he can get Berkshire pork and before roasting the pork rib roast, it should be “Frenched.” Simply cut the meat away from the end of each rib, so that end of each bone is exposed so ask your butcher to do this for you.

Roasting is a method of cooking pork in the oven in an uncovered pan. A roast with a bone in it will cook faster than a boneless roast because the bone will conduct heat faster than the meat. For a crisp surface on your roast, be sure the oven is preheated before placing the roast in and do not cover the meat. When using a meat thermometer to check for doneness, be sure that the stem is not touching a bone because this can result in a false reading. Do not use sharp utensils that may pierce the meat when trying to turn it because piercing allows valuable juices to escape. Use other utensils, such as wooden spoons and spatulas for turning the meat. Using the drippings from the roasted meat will provide great flavor when making a stock, gravy or sauce.

A quick curing penetrates and seals the meat with whatever herbs and spices you add, in this case, pepper and herbes de Provence. The salt is perfect for sealing in the juices, adding to the incredible flavor.

Rinse and pat dry the rack of pork and place in a baking dish. Combine salt, sugar, pepper, and herbs in a bowl. Rub liberally onto the pork and place in the refrigerator for a half hour. Then turn the pork over and let sit for another half hour.

Center a roasting rack in the oven and preheat to 475 degrees. Thoroughly rinse the pork with lukewarm water (to wash away excess salt) and pat dry with paper towels. Set the meat on roasting rack. To protect the bone ends from burning, wrap about two inches of each end with folded-over tinfoil, lightly brusing the inside with olive oil.

Give the pork a good brush of olive oil and a healthy grinding of fresh black pepper and sea salt. Roast in the preheated oven at 475 degrees for ten minutes then lower the heat to 275 degrees. Cook the roast until an instant-read meat thermometer inserted into the deepest part of the roast reads 140, about 20 minutes per pound.

Remove pork from oven. Do not slice! Allow meat to rest for 20 to 30 minutes. Transfer to cutting board and carve into double-chop portions to serve 4 (or single portions to serve 8)

While waiting for the meat to rest splash a little Williamson Cabernet Sauvignon into the roasting pan, together with a splash of chicken or vegetable broth and deglaze the pan. Reduce the liquid to the consistency of light maple syrup and drizzle over the double-chop portions on the plate.

For accompanying side dishes see our recipes for:
Side – Oven Roasted Potatoes
Side - Oven Roasted Butternut Squash
Side – Oven Roasted Carrots

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